Quinoa and Avocado Salad

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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This Quinoa and Avocado Salad is a vibrant, refreshing dish that's perfect for any season. Packed with fresh ingredients and a zesty lime dressing, it's a delightful way to enjoy a wholesome meal.

Ingredients for Quinoa and Avocado Salad

Quinoa is the base of this salad, providing a nutty flavor and a great source of protein. Make sure to rinse it well to remove any bitterness. Avocado brings creaminess and healthy fats, making each bite satisfying and rich. Cherry tomatoes add a pop of color and sweetness, contrasting beautifully with the other ingredients. Cucumber lends a refreshing crunch, while red onion gives a sharp, pungent kick. Finally, cilantro adds a touch of herbal brightness that ties everything together. The olive oil and lime juice dressing is simple yet elevates the salad with its tangy and smooth notes.

Tips & Tricks

  • If the quinoa isn't fluffy after 15 minutes, give it a few more minutes on low heat.
  • For extra flavor, use vegetable broth instead of water when cooking quinoa.
  • Toss the avocado with a little lime juice before adding it to prevent browning.
  • Chill the salad for 30 minutes in the fridge if you prefer it cold.

Serving Suggestions

This salad pairs wonderfully with grilled chicken or fish for a more substantial meal. Serve it alongside a bowl of hearty soup for a cozy lunch, or bring it to a potluck as a refreshing, healthy dish that stands out.

Frequently Asked Questions

Can I make this salad ahead of time?
You can prepare the quinoa and chop the vegetables ahead of time, but it's best to add the avocado and dressing just before serving to keep it fresh.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep in mind that the avocado may brown slightly.

Quinoa and Avocado Salad Recipe Walkthrough

Start by rinsing the quinoa under cold water to remove any saponin residue — this ensures it won't taste bitter. Combine the quinoa, water, and a pinch of salt in a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low. Cover the saucepan and let it simmer for about 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Once it's cooked, let it cool down to room temperature.

While the quinoa is cooling, prepare the other ingredients. Dice the avocado, halve the cherry tomatoes, and dice the cucumber. Finely chop the red onion and cilantro. In a large bowl, gently combine these fresh ingredients with the cooled quinoa.

For the dressing, whisk together olive oil, lime juice, and a bit of salt and pepper in a small bowl. Drizzle this over your salad and toss everything gently to ensure an even coating. Taste, and adjust the seasoning if needed. Serve your beautiful creation immediately and enjoy!

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Rich in nutrients and full of flavor.
  • Versatile enough to be a main dish or a side.
  • Gluten-free and vegan-friendly, making it inclusive for various diets.

Ingredients

1 cup quinoa
2 cups water
1/2 teaspoon salt
1 large avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
2 tablespoons olive oil
1 lime, juiced
Salt and pepper, to taste

Step-by-step Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and water is absorbed. Let it cool.
3. In a large bowl, combine the cooled quinoa, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary. Serve immediately.

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